Chocolate Icebox Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 oz Chocolate, unsweetened
  • 1/2 oz Chocolate chips, semisweet
  • 2 tbsp Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 5/8 cup Sugar
  • 3/4 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter

Found on dessertsrequired.com

Ingredients

• 1 ounce unsweetened chocolate
• ½ ounce semisweet chocolate chips
• 8 tablespoons butter, softened
• ½ cup plus 2 tablespoons sugar
• 1 egg, room temperature
• ¾ teaspoon vanilla extract
• 1 cup all purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt

Directions

• For the cookies:
• Melt unsweetened and semisweet chocolates together. Set aside to cool.
• Place butter and sugar into mixing bowl. Beat together for 3 minutes, scraping bowl down as needed. Add egg followed by vanilla.
• Blend in flour, cocoa, baking powder and salt. Lastly, add melted chocolate.
• Transfer dough to wax paper, wrap it up and refrigerate for at least 1 hour. Once dough is firm, shape into a log, 12” long and 1½” in diameter. Wrap up and refrigerate for several hours or overnight.
• Preheat oven to 325°. Line 2 baking pans with parchment paper and set aside.
• Slice dough ¼“ thick. Transfer to prepared pans. Bake in 325° for 12-14 minutes, rotating pans top to bottom and front to back halfway through. Cookies will lose their shine as they bake.
• Cool on baking pans.
• Betsys tidbits:
• The dough must first be refrigerated in a ball or disc shape before it can be rolled into a log or else it will not hold its shape.
• The log may be frozen. Thaw in the refrigerator before slicing and baking.